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Improving the nutritional value of food by using horticultural by-products

Improving the nutritional value of food by using horticultural by-products

RAȚU, Roxana Nicoleta; STOICA, Florina; VELEȘCU, Ionuț Dumitru; TALPĂ, Sandu; ARSENOAIA, Vlad Nicolae; POSTOLACHE, Narcisa Alina
URI: http://repository.utm.md/handle/5014/27200
Date: 2023

Abstract:

In the present study, pumpkin skin and black grape skin were used to improve the nutritional value of two dairy products yogurt and a semi-hard cheese.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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